Corn Salad - cooking recipe

Ingredients

2 (12 oz. or 16 oz.) cans white Shoepeg corn
1 (2 oz.) jar pimento, chopped and drained
1/3 c. chopped onion
2 stalks chopped celery
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Preparation

Combine vegetables, tossing lightly.
Combine remaining ingredients; mix well.
Pour over vegetables and toss lightly. Cover and chill overnight.
Drain well before serving.